Name: Mexican Chicken Corn Chowder
Yield: 6 Serving(s)
Cuisine: Mexican
Ingredients: 1 1/2, large ,chicken breasts, skinless, boneless; 1/2, cup ,onion, chopped; 2, cloves ,garlic, minced; 3, Tbs ,butter; 1, cup ,hot water; 1, tsp ,ground cumin; 2, cups ,half & half cream; 2, cups ,Monterrey Jack Cheese, grated; 1, 16 ounce can ,cream style corn; 1, 4 ounce can ,chopped green chilis; 1, tsp ,hot pepper sauce

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Category:	Breakfast & Brunch Birthday & Celebration
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Ingredients

For 6 Serving(s)

Soup

1 1/2 large chicken breasts, skinless, boneless
1/2 cup onion, chopped
2 cloves garlic, minced
3 Tbs butter
1 cup hot water
1 tsp ground cumin
2 cups half & half cream
2 cups Monterrey Jack Cheese, grated
1 16 ounce can cream style corn
1 4 ounce can chopped green chilis
1 tsp hot pepper sauce

Mexican Chicken Corn Chowder Directions

Cut chicken into bits-sized pieces.
In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no linger pink.
Dissolve bullion in hot water.
Add to pan along with the cumin.
Bring to a boil.
Reduce heat, cover and simmer for 5 minutes.
Add cream, cheese, corn, chilis and hot pepper sauce.
Cook and stir over low heat until cheese is melted.
Stir in tomato.
Serve immediately, garnish with cilantro, if desired.